ALL-PURPOSE GRAVY

All-Purpose Gravy image

Provided by Soup Fly

Categories Sauces

Time 42m

Yield 2 cups

Number Of Ingredients 12

1/2 cup carrot, peeled & chopped
1/2 cup celery, chopped
3/4 cup onion, chopped
3 tablespoons butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
2 cups low sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
salt
ground black pepper

Steps:

Heat butter in large saucepan over medium-high heat.
Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
Reduce heat to medium.
Add flour, stirring constantly, until well-browned (about 5 minutes).
Gradually add broths while whisking constantly.
Bring mixture to boil and skimming off any foam on surface.
Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
Strain gravy through fine-mesh strainer.
Press on solids to extract as much liquid as possible.
Add salt & pepper to taste.
To thaw frozen gravy:.
Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
Gravy may appear to have separated.
Whisk vigorously to recombine.